Description
Soft, buttery garlic knots made from scratch with a simple yeast dough, brushed in warm garlic butter, and baked until golden for the perfect pizzeria-style side.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 packet active dry yeast (2 1/4 teaspoons)
- 3/4 cup warm water
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons finely chopped parsley
- 2 tablespoons grated Parmesan cheese (optional)
- 1/2 teaspoon garlic powder (optional)
Instructions
- Stir the warm water, sugar, and active dry yeast together in a mixing bowl and let sit for about 5 to 10 minutes until foamy.
- Add olive oil, flour, and salt to the yeast mixture and mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface or with a dough hook for about 8 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Punch down the risen dough and roll it into a long rope, about 18 to 20 inches in length.
- Cut the rope into 12 equal pieces and tie each piece into a simple knot, tucking the ends underneath.
- Arrange the knots on a parchment-lined baking sheet, leaving space between them.
- Cover the shaped knots and let them rise again for about 20 minutes, until slightly puffy.
- Preheat the oven to 400°F (200°C) while the knots finish their second rise.
- Bake the knots for 12 to 15 minutes, or until lightly golden on top and cooked through.
- While the knots bake, stir together the melted butter, minced garlic, chopped parsley, Parmesan, and garlic powder in a small bowl.
- Brush the hot knots generously with the garlic butter mixture as soon as they come out of the oven.
- Serve the garlic knots warm, with marinara sauce on the side if desired.
Notes
- For a chewier texture, you can swap some or all of the all-purpose flour for bread flour.
- If the dough feels very sticky, sprinkle in 1 to 2 extra tablespoons of flour while kneading until it is soft but manageable.
- Let the dough rise in a warm, draft-free spot, such as an off oven with the light on, to help it double properly.
- To make the dough ahead, refrigerate it after the first rise for up to 24 hours, then bring it back to room temperature before shaping.
- Freeze baked garlic knots in a freezer bag for up to 3 months and reheat in a warm oven until heated through before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 knot
- Calories: 150
- Sugar: 1
- Sodium: 220
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 10